Silesian dumplings will never come out rubbery again. Just remember this

It seems that there is no simpler and cheaper dish under the sun. Boiled potatoes, flour, one egg and in a few moments we have dinner for the whole family. However, Silesian dumplings have their secrets that are worth knowing. This will make them delicate and light.

The most common cause of rubbery Silesian dumplings is too much potato flour. If the potatoes are too moist, we often add more of it, which makes the dough heavy and stringy. So why did our grandmothers’ dumplings always turn out perfect, even though no one measured the ingredients with a measuring cup?

The secret was the pot trick, which is very simple to use. After cooking and mashing the potatoes, level their surface on the bottom of the pot. Then divide the mixture into 4 parts with a knife and remove one of them from the pot. Pour potato flour in this place so that it is even with the surface of the mass. Then add the previously removed part of the potatoes and one egg to the pot. The pot method allows you to quickly maintain the ideal proportions of potatoes to starch, i.e. 1:4, without weighing or measuring.

Once the potatoes are pressed or thoroughly mashed, many people start kneading the mass vigorously. This is another step towards rubber noodles. Mix the Silesian dumplings mixture briefly and gently, just until the ingredients are combined. Thanks to this, the dough will not be lumpy and the dumplings will come out as light as a feather.

Even well-prepared dough can be spoiled during cooking. If added to too little water or cooked for too long, Silesian dumplings lose their tenderness and become rubbery. They should float freely in a large pot and cook just until they float to the surface. The water should only bubble, not boil violently. Cooking the noodles in batches is also very important. Too much dough at once lowers the temperature of the water and causes the mixture to stop cooking. This is a simple step to ruining the final result.